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Calf Liver with Green Grapes

The calf's liver is prepared meunière-style -- lightly coated in flour and sautéed quickly in butter. The liver must be cooked quickly lest it become dry and tough.


4 slices calf's liver, about 1-1/2 pounds
Salt and freshly ground pepper
1/3 cup flour
6 tablespoons butter
3 tablespoons chopped shallots
2 cups green or white seedless grapes
1/4 cup red wine vinegar


1. Sprinkle the liver with salt and pepper to taste. Dredge the liver on all sides in flour and shake off excess.

2. Melt 3 tablespoons of the butter in a large, heavy skillet and add the liver slices. Cook about 2 minutes on one side over relatively high heat until nicely browned. Turn and cook about 2 minutes on the second side.

3. Remove the liver to a warm serving platter.

4. To the skillet add one tablespoon of butter and add the shallots. Cook briefly and add the grapes. Swirl the grapes around and add the vinegar. Cook over high heat while swirling in the remaining 2 tablespoons butter. The total cooking time for the sauce with grapes after the liver is removed is about 3 minutes.

5. Pour the sour over the liver and serve.


4 servings